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The Mockingbird

Smell Has A Memory

Dinner Menu

FIRST COURSE

Lobster Risotto – winter root vegetables and mascarpone cheese – 16

Charcuterie – pâté du maison, saucisson de Lyon and prosciutto with garniture – 16

Mediterranean Mussels – tomato, red curry, and lemongrass/coconut milk broth – 14

Beef Carpaccio – with parmesan vinaigrette, white truffle oil, and crostinis – 14

Calamari – quick fried with two dipping sauces; remoulade and sweet and spicy glaze – 11

Sweetbreads – pan-seared with wild mushrooms and green peppercorn/cognac sauce – 16

Seared Hudson Valley Foie Gras – red onion marmalade and Fuji apple compote – 21

Mushroom and Shrimp Salad – curry dusted shrimp, baby portobello and lima beans – 16

Classic Caesar Salad – romaine hearts, parmesan Reggiano and sweet pepper crostini – 10

Camille’s Urban Greens – baby beets, spicy walnuts, dried cranberries and Texas goat cheese – 12

Potage St. Germain – classic split pea soup – 8

Onion Soup – slow roasted 1015 onions and gruyere crostini – 8

MAIN COURSE

King Salmon – ragout of black-eyed peas, andouille sausage, black mussels and tomato concasse – 28

Ahi Tuna – seared rare with sautéed shitakes, braised bok choy, and ginger/soy glaze  – 31

Sea Bass – tomato/Spanish olive ragout, asparagus and fork mashed Yukon potatoes – 34

Chicken – roasted with glazed root vegetables and mushroom risotto – 23

Duck – pan-seared with cranberry wild rice and black cherry sauce – 26

Pork Shank – slow-braised Kurobuta pork with sweet potatoes, Swiss chard, and braising jus – 29

Steak Frites – grilled strip loin, wild mushrooms, watercress, pommes frites with aioli – 36

Lamb – double chop with sweet pepper ragout, crisp polenta, and olive tapenade – 38

Duo of American Kobe Beef – braised short rib and filet, horseradish potatoes, and sautéed spinach – 39

Truffle Pommes Frites 6 Garlic Spinach – 5

Asparagus – 6

Daily Risotto – 8

TASTING MENU

Seared Hudson Valley Foie Gras – red onion marmalade and Fuji apple compote

Shrimp Salad – curry dusted Gulf shrimp, baby portobello mushroom, and lima beans

Duck – pan-seared breast with cranberry wild rice and black cherry sauce

Lamb – double chop with sweet pepper ragout, crisp polenta, and olive tapenade

Mockingbird Bistro Desserts

$69 per person, $109 with paired wines

Please note that the tasting menu is recommended for the entire table

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